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1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin
Identificadores del recurso
Foods 10(7) : (2021) // Article ID 1573
2304-8158,
http://hdl.handle.net/10810/52635
10.3390/foods10071573
Origin
(ADDI)

File

Title:
1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin
Tema:
oxidized soybean oil
in vitro digestion
1H NMR
lipolysis
oxidation
ovalbumin
hydroperoxides
epoxides
aldehydes
keto-dienes
hydroxy-derivatives
furan-derivatives
Description:
Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.
This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R, AEI/FEDER-EU) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16).
Idioma:
English
Relation:
info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R
https://www.mdpi.com/2304-8158/10/7/1573/htm
Autor/Productor:
Martín Rubio, Ana S
Sopelana Garay, Patricia
Ibargoitia Isasi-Isasmendi, María Luisa
Guillén Loren, María Dolores
Publisher:
MDPI
Rights:
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/3.0/es/
2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Date:
2021-08-02T11:35:15Z
2021-07-06
2021-07-23T13:27:47Z
Tipo de recurso:
info:eu-repo/semantics/article

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      1. <mods:namePart>Sopelana Garay, Patricia</mods:namePart>

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      1. <mods:namePart>Ibargoitia Isasi-Isasmendi, María Luisa</mods:namePart>

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    4. <mods:name>

      1. <mods:namePart>Guillén Loren, María Dolores</mods:namePart>

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    8. <mods:identifier type="citation">Foods 10(7) : (2021) // Article ID 1573</mods:identifier>

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    11. <mods:identifier type="doi">10.3390/foods10071573</mods:identifier>

    12. <mods:abstract>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</mods:abstract>

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    15. <mods:accessCondition type="useAndReproduction">2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</mods:accessCondition>

    16. <mods:accessCondition type="useAndReproduction">info:eu-repo/semantics/openAccess</mods:accessCondition>

    17. <mods:subject>

      1. <mods:topic>oxidized soybean oil</mods:topic>

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    18. <mods:subject>

      1. <mods:topic>in vitro digestion</mods:topic>

      </mods:subject>

    19. <mods:subject>

      1. <mods:topic>1H NMR</mods:topic>

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    20. <mods:subject>

      1. <mods:topic>lipolysis</mods:topic>

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      1. <mods:topic>oxidation</mods:topic>

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    22. <mods:subject>

      1. <mods:topic>ovalbumin</mods:topic>

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    23. <mods:subject>

      1. <mods:topic>hydroperoxides</mods:topic>

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      1. <mods:topic>epoxides</mods:topic>

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    25. <mods:subject>

      1. <mods:topic>aldehydes</mods:topic>

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      1. <mods:topic>keto-dienes</mods:topic>

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      1. <mods:topic>hydroxy-derivatives</mods:topic>

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      1. <mods:topic>furan-derivatives</mods:topic>

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      1. <mods:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</mods:title>

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